This news article discusses a recipe for a soup inspired by the classic Italian dish, cacio e pepe. The soup is made with pecorino cheese, black pepper, butter, kale, chickpeas, and orzo pasta. It is described as a hearty and cheesy version of pasta e fagioli. The recipe also includes substitutions for various ingredients and tips for storage.
In a large pot, onions and garlic are cooked until softened but not browned. Chicken stock is then added, along with kale, chickpeas, and orzo pasta. The mixture is simmered until the orzo is tender. Pecorino cheese and butter are stirred in until melted, and the soup is seasoned with pepper and salt. The soup is then divided into serving bowls and garnished with more cheese and pepper.
The nutritional information for the soup is provided, with each serving containing 533 calories, 62g of carbohydrates, 56mg of cholesterol, 24g of fat, 9g of fiber, 19g of protein, 14g of saturated fat, 796mg of sodium, and 11g of sugar.
Overall, this article presents a unique and flavorful recipe for a cacio e pepe-inspired soup. It provides step-by-step instructions on how to make the soup and includes helpful tips for substitutions and storage. The nutritional information allows readers to make informed decisions about their dietary choices.
